I've made this several times, exactly as written. The latest time was to use in fajitas for 40 people. I lost track of how many times I had to give this recipe out. It is just fabulous! Moist & flavorful, it makes the perfect chicken!

This was a fabulous recipe. I used 6 1/2lbs of apples-Rome, York, granny smith & fuji (all locally grown & fresh from an orchard in Virginia) I cut the sugar to 3 cups and used all splenda. I also used the suggestion of others and put the apples through the food processor after I cored them. Once I took the lid off it took about 5 hours to thicken up. It made 5 jelly jars worth and I canned them (boiling water bath for 10 mins.) I can't wait to make this again. I am going to do a double batch though - it's a long process for only 5 jars!

I first got this recipe from a family friend - and it has become a staple in our house ever since. Last time I made it I mixed the sour cream up with the ziti (someone else suggested it) and it made the whole thing so creamy and great! This also works well if you only have 2 people in your house like I do to split it between 2 smaller dishes and freeze one.